Red Curry Pumpkin Soup

Red Curry Pumpkin Soup

A creamy butternut pumpkin soup spiced up with coconut milk and red curry paste
Prep Time10 minutes
Cook Time1 hour
Servings: 5 servings
Calories: 454kcal


  • 1 kg butternut pumpkin
  • ½ tbsp coconut oil
  • 250 g brown onion- diced
  • tbsp red curry paste
  • 2 cloves garlic- minced
  • 1 tsp ginger- minced
  • 3 kaffir lime leaves
  • 250 ml light coconut milk
  • 2-3 cups vegetable broth
  • 1 kg chicken thighs- diced into 2-3cm pieces
  • dried chilli flakes- optional
  • toasted pumpkin seeds


  • Pre-heat the oven to 180°C
  • Peel, de-seed and dice the butternut pumpkin into 3-4cm cubes. Place over a baking sheet, and season generously with salt & pepper. Roast for 30-40 minutes or until fork-tender. Remove from the oven and set aside to cool
  • Heat a large saucepan over medium-high heat. Heat the coconut oil, then add the onions and cook for 3-4 minutes or until they have softened
  • Add the curry paste, garlic, ginger and kaffir lime leaves and quickly fry them for 3 minutes or until the paste starts to spit
  • Add the coconut milk, stir to combine well and cook until it starts to bubble
  • Add 2 cups of the vegetable broth and the diced chicken thighs. Bring to boil, then turn the heat down to medium and place the lid over the sauce pan. Cook for 7-10 minutes or until the chicken is cooked through
  • Once the pumpkin has cooled, puree in a food processor until smooth. Add the pumpkin puree to the saucepan and stir to combine until you achieve a smooth consistency.
  • If the soup has become too thick, add a bit of extra vegetable stock. If it is too watery, simmer with the lid off until the soup has thickened to your desired consistency.
  • Ladle into serving bowls, add a sprinkle of chilli flakes and toasted pumpkin seeds. Serve warm


Calories: 454kcal
Carbs: 27.7g | Fat: 18.1g | Protein: 46g

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